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Erin Rosar
September 19, 2014 | Tasty Recipes | Erin Rosar

Spanish Festival Paella


Thank you everyone who made it out to our first festival of the year - we hope you enjoyed all the wine and tapas!  Here's the recipe for the paella we served last night - give it a try at home!


  • 6 tbsp olive oil
  • 1 cup minced onion
  • 1 green pepper cut into strips
  • 1 red pepper cut into strips
  • 1 cup drained, chopped canned tomatoes
  • 1 tbsp minced garlic
  • 1 tbsp minced thyme
  • 2 1/2 lbs chicken, cut into service pieces, patted dry
  • 3 chorizo sausages cut into 1/4" slices
  • 1/2 cup dry white wine
  • 3 cups long grain rice
  • 1/4 tsp saffron
  • 5-6 cups simmering chicken stock
  • 12 large shrimp
  • 12 clams 
  • 1 cup peas
  • Lemon wedges and minced parsley (for garnish)


  1. Cook the vegetables: heat oil in frying pan. Add onions & peppers, and cook for 5 minutes. Add tomatoes, garlic and thyme, and cook for another 5 minutes until it starts to thicken.
  2. Cook the chicken: Season chicken with salt and pepper. Heat olive oil and cook chicken over moderate high heat. Add sausages and cook until lightly browned. Transfer to a plate and deglaze pan with wine.
  3. 30 minutes before serving, preheat oven to 400 degrees
  4. In a casserole dish, combine the peppers, rice and saffron. 
  5. Pour in 5 cups of stock, stirring, bring to a boil. Remove from heat and add salt. 
  6. Arrange chicken, sausage, clams and shrimp on top of rice. Set pan on the lowest rack, uncovered, and bake 20 minutes. 
  7. Scatter peas on top and bake another 5-10 minutes more until all the liquid is absorbed. Do not stir once the paella is in the oven. 
  8. Let stand covered for 5 minutes. 
  9. Garnish with lemons and parsley.


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